I have found that white cornmeal makes the best pizza crust that I have ever set tooth too. I put a cup of cornmeal, an egg, half cup of milk or more to get it pourable, baking soda, baking powder....

Crank the oven up to 425 deg and put a cast iron frying pan in along with a bit of oil or butter to heat up while you do the rest (five to ten minutes). It takes some self control to ignore the smoke and all but it is critical that when your batter is poured into it that it sizzles and makes a real fuss which immediately seals everything that is touching it. Then as soon as things are stable eough to allow flip it over and while the sizzling continues dress it up as you wish. Tip- If you will be generous with the cheese around the perimeter you will have some very tasty and crisp ambrosia there. Stick it back in the oven for another five to ten and enjoy. It is even great straight out of the fridge the next day.